HACCP (Hazard Analysis and Critical Control Points)

What It Means

Hazard Analysis and Critical Control Points (HACCP, pronounced "hassip") is a systematic, science-based food safety management system that identifies physical, chemical, and biological hazards in the food production process and establishes controls to prevent, eliminate, or reduce those hazards to safe levels. Originally developed in the 1960s by the Pillsbury Company in collaboration with NASA to ensure the safety of food for the space program, HACCP has become the internationally recognized standard for food safety management. A HACCP plan consists of seven principles: (1) conducting a hazard analysis to identify potential hazards, (2) determining critical control points (CCPs) where hazards can be prevented or eliminated, (3) establishing critical limits for each CCP, (4) establishing monitoring procedures, (5) establishing corrective actions, (6) establishing verification procedures, and (7) establishing recordkeeping and documentation. In the United States, HACCP is mandatory for certain food categories including seafood, juice, and meat and poultry (regulated by the USDA). Under FSMA, FDA-regulated food facilities are now required to implement Hazard Analysis and Risk-Based Preventive Controls, which is an evolution of traditional HACCP principles. A properly implemented HACCP plan helps food manufacturers systematically identify and control hazards before they result in contaminated products reaching consumers, reducing the likelihood of recalls.